By Katie Gagne
It may be getting warmer outside, but a great bowl of soup can be a perfect part of any meal. This one is inspired by a recipe a friend sent me. She just recently tried Colcannon and fell in love with it.
She asks me to make it for her frequently: figuring since I am Irish, I would make it much better. I took the recipe she sent me, made some adjustments, and came up with my version of it. It has lots of chunky potatoes and is balanced out nicely by the kale and cabbage. I added carrots for some sweetness, and instead of the bacon I see in many recipes, I used corned beef.
Colcannon Soup
Makes approximately 4-6 servings
Ingredients
3 bags of the Small Yellow Potatoes
1 head of Green Cabbage
2 cups of Fresh Kale
2 large Leeks
3 large Carrots, peeled and chopped
3 tablespoons Unsalted Butter
1 carton Chicken Broth
1 carton Vegetable Broth
3 tablespoons Garlic Salt
2 tablespoons Flour
1 cup Heavy Whipping Cream
½ pound Corned Beef
2 chopped fresh Green Onions
2 teaspoons Black Pepper2 teaspoon Kosher Salt
Directions:
Rinse potatoes and leeks well under cool water. Cut potatoes in half in half and set aside.
Chop leeks
Shred cabbage
Rinse and chop Kale into bite-size pieces
Peel and chop the carrots.
In a large pot, add the butter and garlic salt, and over medium heat, sauté the leeks, cabbage, and kale until soft.
Add in the carrots and potatoes and cook for approximately 8 minutes. The carrots and potatoes should start to soften.
Sprinkle the flour over the top and stir well to incorporate into all the veggies. This will help to thicken the soup later.
Add in the chicken and vegetable broth and cook for 15 minutes until the potatoes and carrots are soft.
Add in the heavy cream, salt, and pepper. Cook for another 15 minutes.
While this is cooking, chop up the green onions. Use both the white and green parts.
Chop up the corned beef and cook in a skillet over medium heat for a few minutes until heated through and slightly browned. Ladle the soup into bowls and top with a sprinkle of the onion and corned beef. Enjoy!
